Lemon Blueberry Muffins

Blueberry muffins have always been one of my favorite breakfast treats! From the time I was a little girl, to making welcome baskets for guests at my former inn, to leisurely weekend mornings now, blueberry muffins for breakfast are my favorite. I’ve been a bit obsessed with blueberries this year after visiting a U-pick farm this spring, making everything from barley pancakes with blueberry sauce to lemon and blueberry farro salad.

And now, after visiting a blueberry farm this spring, I kinda want to live on a blueberry farm. Pete says we should start with a row of blueberry bushes in our suburban yard first, just to make sure I like it (I’m pretty sure I will), before we purchase some acerage. I’ll have to let you know how that gardening project goes. 😉 In the meantime, this recipe for lemon blueberry muffins is a tangy twist on a breakfast classic, and the sweet crumble and puffed up dome top make them a delicious bakery-style dessert too.

Read This: Homemade Blueberry Granola

Tips For Picking The Best Blueberries For Baking

I’m all out of my own hand-picked berries, but I’ve been enjoying the bounty of blueberries coming down from the northeast this summer. Here’s a little tip about selecting blueberries for muffins — A pint is roughly a cup and a half of berries. You’ll only need a cup of berries for the recipe below, so while you rinse them, go through and select the smallest ones. The smallest berries hold up to baking much better than the big quarter-sized ones. They’re typically more tart, so when you bake them they sweeten up and have a more intense flavor.

Read This: Balsamic Blueberry and Brie Burgers

Lemon Blueberry Muffins – Tips & Time Saving Tricks

Pick the smallest berries for the best flavor when baking.

Use the same liquid measuring cup (like these made by Pyrex) for the oil, milk, and even beating the eggs.

A pastry cutter (dough blender) is a time-saver when it comes to making crumble topping.

Foil baking cups are easiest to peel off baked muffins, plus they hold their color and design if you’re baking these for an occasion.

Hand mix only! Using an electric mixer will result in flat muffin tops.

Read This: Barley Pancakes With Homemade Blueberry Sauce

Lemon Blueberry Muffins

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Recipe type: Breakfast

Cuisine: American

Author: Rachelle Lucas

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 12

Ingredients

2 cups all-purpose flour

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

¼ cup vegetable oil

2 eggs, beaten

2 lemons, zest (roughly 2 Tbsp)

2 Tbsp lemon juice

¼ cup milk

1 cup fresh blueberries

½ cup white sugar (for crumble)

⅓ cup all-purpose flour (for crumble)

½ stick butter, cubed

Instructions

Start by making your crumb topping, mixing together the ½ cup sugar, ⅓ cup flour, and ½ stick of butter with a fork or pastry cutter. Once the butter is blended in with the flour and sugar, place in the refrigerator until ready to use.